How to Make Delicious Homemade Salt Pork from Fatback (Step-by-Step)

Salt pork is a cured and preserved pork product made from pork fatback or other fatty cuts of pork. It has a salty flavor and firm texture that makes it a versatile ingredient for cooking. While you can easily buy salt pork at the store, making your own at home is simple, inexpensive, and allows you to control the quality. This step-by-step guide will show you how to cure pork fatback to make homemade salt pork.

Overview of Salt Pork

Salt pork is salt-cured and sometimes also smoked to preserve the meat. The high salt content prevents bacterial growth. It has very little moisture, allowing it to be stored at room temperature for long periods. Salt pork provides salty, meaty flavor to dishes and soups. It’s often used in Southern cooking New England boiled dinners beans, greens, clam chowder, and more.

Benefits of Homemade

Making your own salt pork has several advantages

• Cost savings – Home curing is cheaper than buying it.

• Customization – Tailor the saltiness smokiness and texture to your taste.

• Quality – Use high-quality pork from a trusted source.

• Preservative-free – Avoid potentially harmful preservatives like nitrates.

• Long storage – Properly cured salt pork keeps for several months.

Ingredients

• 3-4 lbs pork fatback
• 1 cup kosher salt or pickling salt
• 1⁄2 cup brown sugar
• 1 tbsp cracked black peppercorns (optional)
• 5 cups water
• Spices like bay leaves, juniper berries, garlic (optional)

Equipment Needed

• Knife and cutting board
• Large glass, ceramic or food-grade plastic container
• Weight (like a heavy can or jar)
• Cheesecloth

Step-by-Step Instructions

Follow these simple steps for homemade salt pork:

1. Prepare the Pork Fatback

• Rinse the fatback under cold water and pat dry.

• Trim off any skin or meat remnants. The fatback should be solid white fat.

• Cut the fatback into manageable chunks or strips.

2. Make the Curing Brine

• In a pot, combine 1 cup salt, 1⁄2 cup brown sugar, and 5 cups water.

• Heat over medium, stirring occasionally, until the salt and sugar fully dissolve.

• Let the brine cool completely before using.

3. Cure the Fatback

• Place the fatback in a container and pour the cooled brine over to submerge completely.

• Weight down the fatback with a plate to keep fully submerged.

• Refrigerate for 7-10 days, flipping the fatback halfway through. Longer curing time deepens the flavor.

4. Remove from the Brine

• After curing, remove the fatback from the brine and rinse thoroughly under cold water. Pat dry with paper towels.

5. Optional Smoking

• For smoky flavored salt pork, smoke the cured fatback over low heat for 1-2 hours using your preferred smoking method.

• Apple, cherry, oak, pecan, and hickory all work well.

6. Storage

• Wrap cured salt pork tightly in cheesecloth and refrigerate for up to 2 months.

• For longer storage, wrap in freezer paper and freeze for up to 1 year.

And that’s it! You now have delicious homemade salt pork ready to add complexity and depth to soups, beans, greens, and more. Enjoy!

Common Questions

Can I use other cuts of pork?

Choose fatty cuts like pork belly or shoulder for the best results. Lean cuts become too dry when cured.

How long does salt pork last?

Properly cured and stored salt pork lasts 2-3 months refrigerated or up to one year frozen.

What wood is best for smoking?

Hickory, oak, pecan, apple, cherry, and maple all impart nice smoky flavor. Avoid resinous woods like pine.

Can I add other seasonings?

Absolutely! Try bay leaves, crushed juniper berries, peppercorns, garlic, or other spices in the curing brine.

Should I rinse off the curing brine?

Always rinse and pat dry salt pork after curing. This removes excess surface salt for better flavor balance.

How do I use salt pork?

• Dice and sauté for seasoning soups, stews, beans, etc.

• Add whole chunks to boiled dishes like corned beef.

• Render for lard.

• Make red-eye gravy with salt pork drippings.

Tips for Delicious Salt Pork

• Choose fresh, high-quality fatback for the best results.

• Simmer the brine before curing to fully dissolve the salt and sugar.

• Weigh down the fatback to keep fully submerged in the brine.

• Cure for at least 7 days for properly preserved salt pork.

• Rinse off excess salt after curing.

• Slice salt pork thinly across the grain when cooking.

• Refrigerate for storage to prevent spoilage.

Enjoy Homemade Salt Pork!

Making your own salt pork is a fun and rewarding traditional craft. You end up with better quality salt pork flavored just how you like it. Use this step-by-step tutorial for tender and tasty homemade salt pork. Cure pork fatback with a salt and sugar brine, then add smoky notes with optional smoking. Salt pork’s versatility makes it a great item to always have on hand. Enjoy!